Oh yes, they are as delicious as they sound. You have no idea. I even had leftovers of the enchiladas I made with my leftovers. That’s how badass these things are.

Allow me to explain – as things got a crazier with packing during the week for this move, and as the week progressed, the Ryan and I were forced to cheat: we bought a rotisserie chicken. We steamed broccoli and the Ryan made us mac and cheese (albeit from a block of Velveeta cheese..which, might I say, is FREAKING RICH! Holy cow, I’ve never had mac that rich..O_O!!) and called it good.

The Ryan sat at the table, carving up the chicken for dinner (minding my own business…in storms my husband Wilbur in a jealous rage! You been screwin’ the milkman?, he says! He was crazy! And he kept on screamin’! ‘You been screwin’ the milkman!’ And then he ran into my knife. He ran into my knife ten times – CHICAGO reference’d…I will forever equate carving a chicken with that show) while our cats circled his ankles, meowing like the ten pound furry vultures they are.

(Move to 3:34 for you reference if you didn’t get it ;)) I suppose this is a very random time to admit a girl crush on Catherine Zeta Jones. Oh well..moving on…

After our meal, we were left with a considerable amount of chicken – after all, just the two of us can’t eat an entire rotisserie chicken alone. So, we shredded the leftovers and put it to rest in a Tupperware container in the fridge. The next day, as I spent my lunch break doing my usual – surfing recipes and looking at Foodgawker, I was on the hunt for something specific, though I didn’t know what it was at the time.

First, let me tell you – if you have a Pinterest account and you haven’t yet pinned Taste and Tell’s “24 Ways to Use Shredded Chicken” post, go do it NOW. It’s amazing. It’s actually the inspiration for the white chicken enchiladas I ended up making. I saw her post and I liked it, but I didn’t want to use (or buy) cream cheese, and I was looking for a little more “oomph,” if you will. That being said, her list is a freaking awesome reference.

Secondly, even if you don’t have a Pinterest account (I literally signed up just so I could look at the pictures of the food I wanted to bookmark instead of having a list fifteen miles long), you should check out that post AND this one: Six Sisters’ Stuff’s post on 50 Easy and Delicious Chicken Breast Recipes. Seriously – someone else is being creative for you? Duh…bookmark/pin this. You will be so glad you did on that night you come home going, “Oh crap, what should I make for dinner!?” Chicken. Pick one of those recipes that you may have ingredients for..Done and done.

As I said, I used these for inspiration. The two chicken enchiladas on Taste and Tell’s blog, moreso. After looking those recipes over, I decided I wanted to do that…but I still wasn’t quite sold on it. So I turned to my trusty friend Google. Per usual, it did not fail me: I found Pioneer Woman’s recipe.

Normally, I’m not one to really get all up in arms and hyped and dreamy eyed about celebrity chefs..except Robert Irvine. He’s dreamy. I’d let him redo my kitchen any day. Have you seen his arm muscles? (Coincidentally, my friend Tucker works at the Grand Junction Airport in Colorado..Robert Irvine was in town doing a show in Paonia and came through the airport…he bought a Subway sub from my friend. Despite Tucker’s claims that Robert Irvine is not as muscular as he looks, I still raged that there wasn’t an autographed napkin heading my way in the mail!!) Anyway, I digress. The moral of the story: as hard as I try to deny it sometimes, celebrity chefs are celebrities for a reason. Her recipe is damn stinkin’ good.

So guess what I did with my leftover rotisserie chicken?

Alllllriiiiight. I admit, however, to making changes – just a few. First off, I clearly didn’t boil my own chicken for stock…I used bouillon. Secondly, our store didn’t have canned roasted jalapenos, so I roasted my own and chopped them..which probably made this even better. Thirdly, I didn’t have a full cup of sour cream so I put in plain non-fat Greek yogurt instead. Fourth – I used flour tortillas. And lastly, I felt like the sauce was more of a cheese sauce than it was really a “Mexican” influenced sauce – so I added chili powder, cayenne, cumin, and Mexican oregano until I liked it..and oh yea, the Ryan made me put in Sriracha sauce…because that boy will put Sriracha sauce in/on pretty much anything. I bet he’d put it on ice cream.

After I baked the enchiladas, I topped them with freshly chopped cilantro, which gives them amaaaaaaaaaazing depth and an extra oomph of flavor – exactly what I was looking for! The Ryan and I each had two, which left us with three, and we split 1 and a half enchiladas between us for lunch today! They were just as good the second time around! And leftovers from your leftovers? That’s totally a win/win.

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Be sure to check out all the links I provided for some amazing recipes you can make yourself! With leftovers or fresh!